Stilton # 2 using new lexan mould 5 3/4" ID 10" tall
4 gallons P/H milk
2 Quarts cream
8oz 4001 mother
4 knife tips of LM57
6 knife tips of PV
1.4g lipase
5cc CaCl
3cc calf rennet
2.5oz salt
Really nice graph and pictorial of your process. I like the mould.
Do you plan on only puncturing from the sides?
Larry
Quote from: LoftyNotions on February 16, 2015, 05:10:58 PM
Do you plan on only puncturing from the sides?
Not sure yet, I think the real thing is only from the sides.
Jon
They actually punch them from the side at a 30° upward, and downward, angle after 5 weeks. That allows the rind to develop. That cheese looks remarkable. Is that one of John's molds? I would say you're well on your way to having a fantastic Stilton. AC4U ;D BTW Just in case you haven't seen it.... https://www.youtube.com/watch?v=unVdU4MgRAA (https://www.youtube.com/watch?v=unVdU4MgRAA) Lots of info here.
This is going to be exciting to follow. It's great to be able to see the PH/temperature over time. :-)
Quote from: LoftyNotions on February 16, 2015, 05:10:58 PM
I like the mould.
I do to Larry. Lazyeiger, I think I have the "twin". I don't remember sending one of these to NM though so did you make this one ??? ?
Are you still selling these John? Do you know off-hand how far apart the drainage holes are?
Quote from: John@PC on February 16, 2015, 06:15:34 PM
I don't remember sending one of these to NM though so did you make this one ??? ?
Sorry John, I did steal the idea from you! I wont tell were I got the tube! I did have a problem getting the ends square so its tilted over a few degrees, I need to get it on a lathe to square it up.
Jon
Quote from: Al Lewis on February 16, 2015, 06:19:02 PM
Are you still selling these John? Do you know off-hand how far apart the drainage holes are?
From one of the top photos I'd say there the drain holes are on the 45 degree mark alternating 5 holes then 4 holes, etc. My guess is that the top hole is about 1.5 inches down from the lip while the bottom hole is 1.0 inches up from the bottom. That would make the distance between the holes about 1 3/4 inches. The 4 hole columns divide the spaces between the five hole columns, which would make the top hole in the four hole column about 2 3/8 down from the top lip. Just a guess.
Yeah, I use the drain holes in the mold I have to pierce the cheese. Spacing is great. That's why I'm asking.
John@PC has promised not to look at this thread anymore. So you can tell the rest of us where you got the tube. ;D ;D
Quote from: Al Lewis on February 16, 2015, 06:19:02 PM
Are you still selling these John? Do you know off-hand how far apart the drainage holes are?
Yes and yes Al. We make and still sell these (http://www.perfect-cheese.com/clear-cylindrical-molds). The most time consuming part is drilling holes and making followers. If you have a special pattern, spacing, mould dia., hole dia. or height I can custom make that.
Quote from: lazyeiger on February 16, 2015, 06:29:31 PMSorry John, I did steal the idea from you! I wont tell were I got the tube! I did have a problem getting the ends square so its tilted over a few degrees, I need to get it on a lathe to square it up.
Even if you did steal it I would be flattered. If you need a nice square cut you can send it to me and I'll true it up and make some followers if you need them.
Quote from: Kern on February 16, 2015, 07:37:25 PM
From one of the top photos I'd say there the drain holes are on the 45 degree mark alternating 5 holes then 4 holes, etc. My guess is that the top hole is about 1.5 inches down from the lip while the bottom hole is 1.0 inches up from the bottom. That would make the distance between the holes about 1 3/4 inches. The 4 hole columns divide the spaces between the five hole columns, which would make the top hole in the four hole column about 2 3/8 down from the top lip. Just a guess.
Spoken like a true engineer with a keen eye Kern :).
Quote from: Al Lewis on February 16, 2015, 07:40:43 PM
Yeah, I use the drain holes in the mold I have to pierce the cheese. Spacing is great. That's why I'm asking.
That is something I never thought about and thanks. If you and the other blue gurus out there tell me what the prefered spacing is I'll comply.
.125" diameter hole every 1.5" would be ideal for Stiltons John.
It holds its shape and is not draining any more after 36 hours in the mould at room temp, must be time to rub up.
The trick to rubbing up a Stilton is to use your Grandmothers genuine Sheffield steel knife ( dipping it in hot water helps too)
After rubbing up I of course discovered I don't have a plastic container tall enough for the monster, The inverted 2 gallon bucket will have to do until I can find something at the store.
Jon
Nice! I had the same problem with finding a box that fitted... :-)
You should wait ten days for the rind to develop before moving to your cave. Then you can cover it with butter muslin and let it age out.
Quote from: Al Lewis on February 18, 2015, 05:26:23 PM
You should wait ten days for the rind to develop before moving to your cave. Then you can cover it with butter muslin and let it age out.
Al,
you mean keep it at room temp for 10 days? The humidity at this altitude (7,500ft) is very low, wont it dry out too much?
Jon
Our humidity here is a lot higher. I simply sit mine on top of my cave and flip daily until the rind forms.
Humidity today is around 16% and that's high for this time of year, single digits are the norm! I have the bucket open about 1" at the bottom I will check the humidity when I get home tonight, temp is around 55F.